Home Recipes Summer fruit tartlet

Summer fruit tartlet

seasonal Summer Tartlet
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Ingredients

lemon cream patissiere

biscuit slices

1 kg Debic Stand & Overrun

fresh fruit

chocolate cream

white choclate curl

sugar flower

Debic products used

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Whip the Debic Stand & Overrun until it begins to stand.

Decorate the tartlets using a small serrated nozzle, size 8.

Fill the tartlets with a layer of lemon crème pâtissière.

Take pieces of the sponge cake, Ø 7 cm, and place them on top of the cream filling.

Pipe dollops of whipped Debic Stand & Overrun using a serrated nozzle.

Decorate with fresh fruit, a white chocolate decoration, and a little sugar flower.

Recipe tags seasonal Summer Tartlet

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